I served these biscuits with Creamy Artichoke Soup last night for dinner.
Spiced Pumpkin Biscuits
- 2 cups all-purpose flour
- 1 Tbsp baking powder
- 2 tsp granulated sugar
- 1 tsp kosher salt
- ½ tsp ground allspice
- ½ tsp ground coriander
- ¼ tsp ground cumin
- 1/8 tsp ground cayenne pepper
- 1 cup canned pumpkin purée
- ½ cup + 1 Tbsp unsweetened almond milk
- ¼ cup canola oil
Preheat the oven to 425° (I used my convection setting).
Sift the dry ingredients together into a large mixing bowl and whisk the wet ingredients in a small mixing bowl.
Add the wet to the dry, mix just together and knock out onto a floured work board.
Knead gently until you can roll out the dough (use a dough scraper to flip the dough easily). Roll out to about baking sheet size and cut into how many biscuits you want (I did 12) and transfer to a baking sheet carefully.
Bake for about 18 minutes or until golden brown.